Some men, you just can't reach...

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Joined Mar 9, 2010
Oh as a Pro I thought we were here to support each other not take offence .....apolagies if any of my comments were takin on the negative ...that would be from your side

Elaboration is not what I am here for but if you insist ...I feel bad for you having all thees problems with your staff. I promise not to do that again.

Peace

Gypsy
 
1,062
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Joined Dec 8, 1999
Oh fun.

Foodpump, it's just the internet, don't sweat it.

Gypsy, you say you're not here  to elaborate. When you do that, you leave what you say open to interpretation, so don't be so surprised when someone takes it the wrong way.

Now, if we can go back to on-topic griping, that'd be swell.
 
1,447
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Joined Apr 3, 2008
Awww Man..is that it?  I was hoping for frozen legs of ham at dawn on a 2x4 suspended over two double fryers.  When they abolished dueling and let the lawyers take over it became a slightly sadder world.
 

rat

562
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Joined Mar 2, 2006
Look out people, on the internet everyone is 6 foot 5, black belt and ripped.
 
88
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Joined Jul 3, 2008
Gotta tell 'ya that at the end of the day, and over a drink, a guy that gets sick of making paninis and ends up just not giving a $hit is most likely my kind of guy.  I'd probably pull him aside and acknowledge that it sucks working in a place that has sandwiches on the menu - just commiserate and he'll probably pull it back together. 

I'm not sure if a "love of cooking" ever did apply to the preparation of over-wrought sandwiches.
 
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rat

562
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Joined Mar 2, 2006
There is a fine line between love of cooking and love of having a place to live and your bills paid.
 
G

Guest

Guest
Don't be too hard on the seekers we were all there once. I started beck in the 80's as a grill cook and salad prep. Back then there were few chefs and lots of restaurant managers. The opportunity to learn to cook was the master chefs program and that was it. You have never been abused like they were there, so I have heard. Even as a line cooks we were targets for pan's, spatulas, and even hot food. I did experience that. That's why I became a butcher for 16 years and then came back. I said the heart attack shops of the line cook was not within my ability so I am now a Frat house chef. I did get an opportunity to go to a tech. school for cooking. That was the best decision of my life, (I am slow at catching on and figuring things out for my self). I have grate things to look forward to. I get to wake up everyday and say " I get to cook and get paid for it" what a wonderful world.
 
88
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Joined Jul 3, 2008
There is a fine line between love of cooking and love of having a place to live and your bills paid.
Maybe.  Or a fine line between making sandwiches all day and sticking a gun in your mouth.
 
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1,632
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Joined Aug 21, 2009
I think it all comes down to the fact that some people are just not cut out for this business.  Some of them get into it thinking it's a piece of cake but it really is hard work. 

We lost a newbie this week.  It was her first kitchen job and I think it was more than what she expected.  She told one of the cooks that it is "too much work for too little pay".  Yes we pay based on experience and yes we do not pay as much as other places but... we are only open during the day (we close at 3pm), our owners are by far the best ones I have ever worked for, the KM is amazing (and I try to be too.  /img/vbsmilies/smilies/peace.gif)  and we have an awesome group of staff.  Our turnover rate is incredibly low for the business and I love going in to work every day.  I know I could make more money for my position somewhere else but I'd rather be happy and take a hit on the pay than be miserable with more.  To tell you how much people like our place.. one of our cooks has taken a second job and he wants to stay with us so he talked to the KM and I and said that he doesn't want to quit because he really enjoys working with us, so if we could be flexible with him he really wants to stay.  He's an amazing worker and one we don't want to lose so of course we said yes we can work it out.  I don't mind switching a shift with him (even a 530am open) if it means keeping him and neither does the KM.. heck it means we get to go home early once in a while!  /img/vbsmilies/smilies/bounce.gif
 
4
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Joined Jun 18, 2010
O the horrors of trying to train a newb to the business on even how to make frozen chicken fingers in a fryer. (Thankfully I work somewhere else that doesn't hire people like that.)

Honestly I have found more people who go into the business for money while in college and find that they love it. They love the adrenaline rush that comes with a packed restaurant on an hour wait; where the Chef is screaming tickets and all your fellows are trying their best to successfully bury the front of house as fast as possible without damaging the quality of the food. (Yep that is the kitchen I work in... they try to bury us, we try to bury them and in the end entrees go out under 25min on a packed night) There are always going to be people who don't want to work for the money or think that working in a kitchen would be easier than stocking books in a store. (I actually worked with someone for three days who thought that) The only thing that can be done is suck it up and try to get them to leave fast...without them really knowing.
 
1,632
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Joined Aug 21, 2009
This person had owned her own place before and I guess had never set foot in the kitchen, although her resume claimed she had and she claimed she had as well.  Some people interview really well and suck in the kitchen.  I'm the opposite... I interview poorly but my resume, references and work speak for themselves. 
 
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Joined May 22, 2010
A lot of assumptions here... I never said that "all he does is make sandwiches", it is one item on a menu.

And yes... a love of food will lead to a better sandwich. Unless you're one of those who figures that your fancy title puts such things below your notice.
 
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Joined Jul 5, 2010
Hooray for right-to-work state is the first thing that comes to mind.  We still get our fair share of cooks with bad attitudes and crumby work ethics, but they tend not to last too long in the industry around here.  Either that, or they make some positive adjustments, or they end up at a chain establishment.  Unfortunately there are some who manage to stick it out long enough or camoflauge themselves well enough to get into managerial positions.  I worked for a few, and that is even worse than having one "work" for you.
 

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